Chef Feker joins FOX6 WakeUp to prepare grilled pacific salmon

Chef Feker joins FOX6 WakeUp to make a delicious grilled pacific salmon with Argentinean chimichurri sauce with fennel polenta.

Grilled Pacific Salmon with Argentinean chimichurri sauce with fennel polenta

Yield: 4 servings

Ingredients

Fish

• 4 6 oz Salmon filet pieces seasoned and grilled

Argentinean Chimichurri sauce

• 1 cup lightly packed chopped parsley, chopped (ideally, flat leaf “Italian” parsley)
• 3 to 5 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1/2 teaspoon chili pepper flakes
• 2 tablespoons fresh oregano leaves, chopped
• 2 tablespoons fresh mint leaves, chopped
• 2 tablespoons shallot minced
• 3/4 cup olive oil
• 2 tablespoons white Balsamic vinegar or rice vinegar

Directions for chimichurri

• Mix all ingredients and let sit in a bowl over night.

• Grill protein over a medium grill to the preferred doneness. Top with the Chimichurri sauce and enjoy with your favorite vegetable.

Chef’s Note: A glass of Sauvignon Blanc or a chilled Mojito would best complement this dish.